Slices of beef tenderloin are perfectly seasoned with three kinds of peppers in this flavorful dish.
1/2-pound beef tenderloin
tablespoon freshly ground black pepper
teaspoons white pepper
teaspoons fennel seed, crushed
teaspoon ground thyme
teaspoon ground red pepper (cayenne)
Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350º. Spray shallow roasting pan with cooking spray. Place beef in pan. Insert meat thermometer so tip is in center of thickest part of beef. Roast uncovered about 40 minutes or until thermometer reads 140º (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand about 15 minutes. (Temperature will continue to rise about 5º, and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.
This spicy peppered steak is not for timid taste buds! Serve with a baked potato and a crisp green salad to help balance the spiciness.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.